Japanese cuisine is renowned for its delicate flavors, beautiful presentation, and use of fresh, wholesome ingredients. For those following a vegan lifestyle or simply wanting to explore plant-based options, Japanese food offers a treasure trove of dishes that are both satisfying and nutritious.
From comforting bowls of miso soup to crispy tempura vegetables, vegan Japanese cooking combines umami-rich ingredients like miso, seaweed, and tofu for a truly delightful experience.
In this blog post, we’re excited to share 21 delicious vegan Japanese recipes that will inspire your next meal. Whether you’re a seasoned vegan or just curious about plant-based Japanese food, these recipes are easy to prepare and packed with flavor.
Get ready to explore a variety of dishes including sushi rolls, noodle bowls, side dishes, and desserts that will transport your taste buds straight to Japan!
Why You’ll Love This Recipe
These 21 vegan Japanese recipes are crafted to bring authenticity and simplicity to your kitchen. They highlight the natural flavors of fresh vegetables, mushrooms, tofu, and seaweed, enhanced with traditional Japanese seasonings like soy sauce, mirin, and sesame oil.
Whether you’re looking for quick weekday meals or impressive dishes for entertaining, this collection offers something for everyone. Each recipe is designed to be nutritious, easy to customize, and perfect for sharing with family or friends.
Plus, embracing these vegan recipes is a great way to enjoy the health benefits of Japanese cuisine, including antioxidants, fiber, and plant-based protein, all while reducing your environmental footprint.
Ingredients
- Sushi Rice – for sushi rolls and rice bowls
- Tofu – firm and silken, used for various dishes
- Seaweed (Nori & Wakame) – essential for sushi and soups
- Miso Paste – for soups and marinades
- Soy Sauce – for seasoning and dipping
- Mirin – sweet rice wine for balancing flavors
- Rice Vinegar – for sushi rice and dressings
- Sesame Oil – adds a nutty aroma
- Vegetables – daikon, shiitake mushrooms, napa cabbage, carrots, cucumbers
- Udon or Soba Noodles – for noodle bowls and soups
- Edamame – steamed soybeans, great for snacking or salads
- Ginger – fresh and pickled for flavor and garnish
- Garlic – for savory depth
- Plant-based Dashi – made from kombu and shiitake mushrooms
- Tempura Batter – made with flour and sparkling water for crispiness
- Green onions – for garnish and flavor
- Wasabi – for a spicy kick
- Toasted Sesame Seeds – for texture and flavor
- Sweet Potato – for tempura and side dishes
- Daikon Radish – for pickles and garnishes
- Shiso Leaves – optional, for fresh herbal notes
Equipment
- Rice Cooker or Pot – for perfect sushi rice
- Bamboo Sushi Rolling Mat – for sushi rolls
- Sharp Knife – for precise cutting of vegetables and tofu
- Mixing Bowls – for preparing batter and mixing ingredients
- Large Pot – for soups and noodle boiling
- Deep Fryer or Deep Pan – for tempura frying
- Strainer or Colander – for rinsing rice and draining noodles
- Chopsticks – for cooking and serving
- Measuring Cups and Spoons – for accurate ingredient amounts
- Vegetable Peeler – for prepping vegetables
Instructions
- Prepare Sushi Rice: Rinse 2 cups of sushi rice under cold water until water runs clear. Cook the rice in a rice cooker or pot with 2 1/2 cups of water. Once cooked, transfer to a large bowl and gently fold in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Let cool to room temperature.
- Make Vegan Dashi: Soak 1 piece of kombu (dried kelp) in 4 cups of water for 30 minutes. Heat until just before boiling, remove kombu, add 4 dried shiitake mushrooms, simmer for 20 minutes, then strain. This broth forms the base for miso soup and noodle dishes.
- Prepare Miso Soup: Warm 3 cups of vegan dashi in a pot. Add 3 tablespoons miso paste, stirring until dissolved. Add sliced green onions, cubed tofu, and rehydrated wakame seaweed. Heat gently without boiling, then serve hot.
- Prepare Vegetable Tempura: Mix 1 cup cold water and 1 cup all-purpose flour gently to create a light batter. Dip sliced sweet potato, shiitake mushrooms, and green beans into batter and fry in hot oil at 350°F (175°C) until crispy and golden. Drain on paper towels.
- Assemble Vegan Sushi Rolls: Place a nori sheet on the bamboo mat, spread a thin layer of sushi rice evenly, leaving 1 inch at the top edge. Add strips of cucumber, avocado, and carrot. Roll tightly using the mat, then slice into bite-sized pieces.
- Prepare Udon Noodle Bowl: Cook udon noodles according to package instructions. In a bowl, combine vegan dashi, soy sauce, mirin, and a splash of sesame oil. Add noodles, sautéed mushrooms, blanched spinach, and tofu cubes. Garnish with green onions and sesame seeds.
- Prepare Pickled Daikon: Slice daikon radish thinly. Combine 1/2 cup rice vinegar, 1/4 cup sugar, and 1 teaspoon salt in a bowl until dissolved. Add daikon slices, refrigerate for at least 1 hour before serving.
- Make Edamame Snack: Boil fresh or frozen edamame pods in salted water for 5 minutes. Drain and sprinkle with sea salt. Serve warm or chilled.
- Prepare Vegan Onigiri: Wet hands with water, shape sushi rice into triangles or balls. Optionally, stuff with cooked seasoned mushrooms or umeboshi (pickled plum). Wrap with nori strips.
- Make Green Tea Matcha Dessert: Whisk 1 teaspoon matcha powder with hot water until smooth. Mix with silken tofu and sweeten with maple syrup. Chill and serve as a creamy vegan dessert.
Tips & Variations
“For perfectly sticky sushi rice, avoid stirring vigorously after cooking; instead, use gentle folding motions to keep the grains intact.”
Try swapping vegetables in tempura with seasonal options like pumpkin or asparagus for variety. Use tamari instead of soy sauce for a gluten-free option.
Add a sprinkle of toasted sesame seeds on sushi rolls for extra texture.
For a heartier noodle bowl, include sautéed tofu or tempeh. You can also experiment with different pickled vegetables to accompany your meals, such as pickled cucumbers or carrots.
Nutrition Facts
| Recipe | Calories (per serving) | Protein (g) | Fat (g) | Carbohydrates (g) | Fiber (g) |
|---|---|---|---|---|---|
| Vegan Miso Soup | 90 | 6 | 3 | 8 | 2 |
| Vegetable Tempura (3 pieces) | 150 | 2 | 10 | 12 | 2 |
| Udon Noodle Bowl | 350 | 15 | 6 | 55 | 5 |
| Vegan Sushi Roll (6 pieces) | 200 | 4 | 3 | 40 | 4 |
Serving Suggestions
Serve your vegan Japanese meals with a side of steamed edamame or a fresh seaweed salad. Pickled ginger and wasabi make perfect accompaniments for sushi rolls.
For a full Japanese dining experience, pair these dishes with hot green tea or a refreshing iced barley tea (mugicha). A simple cucumber and wakame sunomono (vinegared salad) is an excellent palate cleanser between bites.
Explore more Asian-inspired vegan recipes like Blackstone Lo Mein Recipes for noodle variety, or complement your meals with a sweet touch like our 50 Cupcake Recipes collection.
21 Delicious Vegan Japanese Recipes
Classic Vegan Miso Soup
A comforting bowl of miso soup made with vegan dashi, tofu, wakame seaweed, and green onions.
Vegetable Tempura
Light and crispy battered vegetables including sweet potato, shiitake mushrooms, and green beans.
Vegan Sushi Rolls
Rice and nori rolled with fresh avocado, cucumber, and carrot strips.
Udon Noodle Soup
Warm udon noodles in a flavorful vegan broth with tofu and mushrooms.
Onigiri with Mushroom Filling
Rice balls stuffed with savory cooked mushrooms and wrapped in nori.
Pickled Daikon Radish
Sweet and tangy pickled daikon, perfect as a side dish or garnish.
Edamame Snack
Steamed edamame pods sprinkled with sea salt for a protein-packed appetizer.
Vegan Gyoza (Dumplings)
Pan-fried dumplings filled with tofu and vegetables served with soy dipping sauce.
Cold Soba Noodle Salad
Chilled buckwheat noodles tossed with sesame dressing and fresh veggies.
Vegan Yakitori Skewers
Grilled skewers of marinated tofu and vegetables brushed with teriyaki glaze.
Vegan Okonomiyaki
Japanese savory pancake filled with cabbage and green onions.
Inari Sushi
Sweetened tofu pouches stuffed with sushi rice and topped with sesame seeds.
Kabocha Squash Nimono
Simmered Japanese pumpkin in a soy and mirin broth.
Vegan Chawanmushi
Savory steamed egg custard made with silken tofu and mushrooms.
Seaweed Salad
Refreshing mix of wakame and other seaweeds with a sesame-soy dressing.
Japanese Pickled Cucumbers (Kyuri Asazuke)
Quick pickled cucumbers with salt, sugar, and rice vinegar.
Vegan Tonkatsu
Crispy breaded and fried eggplant slices served with tonkatsu sauce.
Tofu Teriyaki Bowl
Grilled tofu glazed with teriyaki sauce served over steamed rice and veggies.
Vegan Ramen
Rich broth with noodles, tofu, mushrooms, and green onions.
Matcha Tofu Pudding
Silky tofu blended with matcha powder and sweetened with agave syrup.
Sweet Red Bean Mochi
Soft rice cakes filled with sweetened red bean paste.
Conclusion
Exploring vegan Japanese recipes opens up a world of flavorful, nutritious, and beautifully presented dishes that honor tradition while fitting your plant-based lifestyle. These 21 recipes showcase the versatility of Japanese cuisine without relying on animal products, making it easier than ever to enjoy classic favorites and discover new ones.
From the simplicity of miso soup to the artistry of sushi rolls, these recipes are approachable for all skill levels. They provide wholesome meals perfect for any occasion—whether a quick lunch, family dinner, or special gathering.
We hope this collection encourages you to get creative in the kitchen and savor the delicious tastes of Japan in a compassionate and healthy way.
For even more inspiration, check out our Breakfast Wellington Recipe for a hearty start to your day or indulge in the rich flavors found in our Bread And Gravy Recipe. If you’re curious about other unique dishes, explore our Bluebill Duck Recipes for a taste of something truly special.
📖 Recipe Card: 21 Delicious Vegan Japanese Recipes
Description: A curated collection of 21 flavorful and authentic vegan Japanese dishes. Perfect for those seeking plant-based meals full of umami and tradition.
Prep Time: PT30M
Cook Time: PT1H
Total Time: PT1H30M
Servings: 21 servings
Ingredients
- 2 cups sushi rice
- 4 sheets nori seaweed
- 1 block firm tofu (400g), pressed and cubed
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 cup shredded daikon radish
- 1 cup edamame, shelled
- 2 green onions, chopped
- 1 teaspoon grated ginger
Instructions
- Rinse sushi rice until water runs clear.
- Cook rice according to package instructions.
- Mix rice vinegar and mirin, then fold into cooked rice.
- Sauté tofu in sesame oil until golden brown.
- Add shiitake mushrooms and cook until tender.
- Season tofu and mushrooms with soy sauce and ginger.
- Prepare nori sheets on a bamboo mat.
- Spread a thin layer of sushi rice on nori.
- Add tofu, mushrooms, shredded daikon, and edamame on rice.
- Roll tightly and slice into bite-sized pieces.
- Garnish with chopped green onions before serving.
Nutrition: Calories: 250 kcal | Protein: 12 g | Fat: 8 g | Carbs: 35 g
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